Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

2 tsp black mustard seeds

1 red onion, finely chopped

½ tsp freshly grated nutmeg

500ml cider vinegar

400g light muscovado sugar

Method

Tip the pineapple into a food processor, then pulse until finely chopped. Tip into a large, wide pan with the apples, ginger, onion, figs, spices, vinegar and 2 tsp salt. Bring to the boil, stirring, then boil for 10 mins until the apples are softened.

Add the sugar, then stir to dissolve. Simmer for 20-30 mins, stirring occasionally, until the chutney is thickened. Pot into warm sterilised jars, seal and label. Will keep for 6 months.

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Comments, questions and tips

Comments (33)

Sarahiom30th Nov, 2016

3.75

Made the date & chilli version about 3 months ago and finally tested a jar today! Tastes lovely spread on crusty bread or crackers with cheese. It is quite sweet, I guess with pineapple, dates, apple and sugar this was inevitable! Will be making again but probably up the amount of chilli and add another red onion to balance the flavour a bit more.

Delicious chutney and easy to make -I've never attempted chutney before and found this recipe easy. Only used 350ml cider vinegar on advice from a friend who said 500ml makes it too runny - I found it to be perfect consistency with 350ml. Couldn't get black mustard seeds so used brown instead (found them in local halal food shop). Also ended up using a granny smith apple as well as bramely as I didn't have enough. End result is lovely with nice cheeses and ham.

I was totally unconvinced by this chutney - it just tasted like really bad sweet and sour sauce when I made it, but after 3 months of sitting in a cupboard it is really nice. It still has a vaguely sweet and sour tang to it but now in a really good way! Not my favourite chutney recipe on the site but would make again as a bit of a change.

I have just made this and thought that it was going to turn into sweet and sour sauce ...but right at the end it turned into a yummy chutney.The flavours are perfectly in harmony to blend and produce a fabulous chutney. I only got 2 jars out of this recipe though so already wishing that I'd made double...

Made this Chutney last night. Figs aren't easy to come by in my local supermarket. so i used the dates instead. The skins off the dates separated though and get trapped in your mouth. I'm hoping leaving it to mature for a while will dissolve them, or break them down.Cooking time was a lot longer then stated, but i expected that. whole house is smelling beautiful still from it. Lovely recipe. quite easy. the chopping and peeling of the pineapple is the hardest bit i think.

Made this with the chilli as well as the ginger - yummy, will be making again, popular with everone who has had it. Just one thing the flavour really did improve after a few weeks so give it chance, when I tasted it initially I want sure, but didnt need to worry....

I used dates and chilli instead of figs and ginger as per the tip. This chutney is amazing!! My family love it on everything from a cheese sandwich to cold meats or even a with curry. Truly superb, and found it delicious to eat straight away.

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